Intramuscular fat %

27 January 2015
Focus area: Food safety
Program stream: Product & process integrity
Consumers desire juicy, flavoursome and tender meat products, but are also seeking lower fat, healthier food options. These consumer drivers are linked to intramuscular fat percentage (IMF%), or marbling.

Supporting documents

Most recent reports

Previous in this focus area 12 July 2018 Intelligent solutions for boxed beef trim export enhancement Next in this focus area 22 March 2022 Lab-on-a-chip system for microbial contamination